Pot Pie I
A perfect way to use leftover turkey. This pie tastes
yummy, and will feed up to eight hungry people.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour.
Ready in: approx. 1 Hour 20 Minutes.
Makes 1 - 10 inch pie (8 servings).
- 1 recipe pastry for a (10
inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 1/2 cup milk
1 Preheat oven to 425 degrees F (220 degrees C). Roll out
bottom pie crust, press into a 10 inch pie pan, and set aside.
2 Melt 2 tablespoons butter in a large skillet over
medium heat; add the onion, celery, carrots, parsley,
oregano, and salt and pepper. Cook and stir until the
vegetables are soft. Stir in the bouillon and water. Bring
mixture to a boil. Stir in the potatoes, and cook until tender
but still firm.
3 In a medium saucepan, melt the remaining 2 tablespoons
butter. Stir in the turkey and flour. Add the milk, and heat
through. Stir the turkey mixture into the vegetable mixture,
and cook until thickened. Cool slightly, then pour mixture
into the unbaked pie shell. Roll out the top crust, and
place on top of filling. Flute edges, and make 4 slits in
the top crust to let out steam.
4 Bake in the preheated oven for 15 minutes. Reduce oven
temperature to 350 degrees F (175 degrees C), and continue baking
for 20 minutes, or until crust is golden brown.